Oyakodon (Chicken and Egg Rice Bowl) from 'Japanese Soul Cooking'

Ingredients (12)

• 1 pound onions, peeled
• 1 pound boneless chicken legs or thighs (about 2 chicken legs or 4 thighs), skinned and cut into bite-size pieces
• 1/2 cup mirin
• 1/2 cup soy sauce
• 1/2 cup sake
• 1/2 cup dashi
• 8 eggs
• 6 cups cooked Japanese white rice
• 1/4 cup mitsuba leaves (optional)
• 1/4 cup thinly sliced scallion (optional)
• 1/4 cup crumbled nori (optional)
• Shichimi togarashi